Description
A comforting, cheesy, Tex-Mex inspired casserole that combines shredded chicken, black beans, corn, tortilla chips, and melted cheese into one easy, flavorful dump-and-bake dinner.
Ingredients
Scale
- 3 cups shredded cooked chicken
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup chicken broth
- 1 packet (2 tbsp) taco seasoning
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 cups shredded Mexican blend cheese
- 1/2 cup sour cream
- 3 cups tortilla chips, slightly crushed
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a mixing bowl, combine chicken, black beans, corn, diced tomatoes with green chilies, chicken broth, taco seasoning, onion powder, garlic powder, and sour cream.
- Layer half of the crushed tortilla chips on the bottom of the baking dish.
- Pour half of the chicken mixture over the chips, then sprinkle with 1 cup of shredded cheese.
- Repeat with remaining chips, chicken mixture, and cheese on top.
- Cover the dish with foil and bake for 20 minutes.
- Remove foil and bake for another 10 to 15 minutes until the cheese is bubbly and golden.
- Let rest for 5 to 10 minutes before serving. Garnish as desired.
Notes
- Use freshly grated cheese for better melt and flavor.
- Let the casserole rest before serving to set the layers.
- Feel free to add hot sauce for a spicy twist.